Tuesday, October 22, 2013

Homemade Yogurt


-1 Gallon Raw Whole Milk or Organic Whole Milk is what I suggest.
-1 Cup of Raw Turbinado Sugar.  (A less processed cane sugar.)
-1 Cup powdered Milk (for thickening)
-2 Cups of a Yogurt Starter (Any organic yogurt will work or some yogurt from your last batch)
-1 TBSP Mexican Vanilla
-3 TBSP of your favorite extract or flavor or
-4 drops of wild orange, lavender, or lemon essential oil.


-Candy Thermometer
-Big pot
-Quart Jars to Pour into and incubate in
-A box
-Towel &
-Heating Pad

Pour the milk into a big pot and set on medium to high heat.  You'll be watching the thermometer for 3 temperatures.  150.  180 and 115.  And this is if you want a creamy yogurt texture.  When the milk reaches about 150, pour two cups of it into a blender with the sugar and powdered milk.  Blend at low so as not to add too many bubbles into the milk and then pour back into the pot of milk.  Stir the milk slow to avoid scorching and so that bubbles are not incorporated into the big batch.  Wait till it gets to 180 and then hold for five minutes before turning off.

Fill up a sink with cold water and some ice.  Place your pot into it to give it an ice bath.  You want to bring the temperature down to 115 before adding the culture and flavorings.  This is so that the high temperature doesn't kill the cultures.  But too low a temperature could make it so that it doesn't incubate.    So 115 is ideal.  Once the milk is at 115, pour about 2 cups into a blender again with the yogurt starter, vanilla, and other flavorings blend on low until all incorporated.  Pour back into the big pot and stir slowly.  At this point, you pour your mixture into quart jars.  In your box, place a heating pad on high heat with a towel over it and then proceed to place your finished yogurt into the box on top of the heating pad with the towel.  Tuck the rest of the towel around it and keep it warm.  Let it incubate now for 12 hours.  Then you can put the jars into the fridge to cool for about an hour or eat it as is.  Some bubbles may have made a funny texture on top.  I just scrape that off and eat what's under it.  If it seems the whey and curd have separated, just mix it together and ENJOY!  It's super nutritious for any nursing moms or babies.  Or anyone really.

For the Raw Milk version:

Just heat the milk to 115, dissolve all ingredients into it and then pour into quart jars and let incubate for 12 hours also.  The texture will be a little bit runnier with more curd and whey.  But equally nutritious.  And the living enzymes are not killed at this low temperature.

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